By this means a dull green becomes a bright green.

The best method to blanch parsley is to place it in a strainer and dip the strainer for a few seconds in a saucepan of boiling water.

By comparing the colour of the parsley that has been so treated with some that has not been blanched, cooks will at once see the importance of the operation so far as appearances are concerned.
BEETROOT SOUP .-- This soup is better adapted to the German palate than the English, as it contains both vinegar and sugar, which are very characteristic of German cookery.

Take two large beetroots and two good-sized onions, and after peeling the beetroots boil them and mince them finely, adding them, of course, to the water in which they were boiled, or still better, they can be boiled in some sort of stock.

Add a very small quantity of corn-flour, to give a slight consistency to the soup, as well as a little pinch of thyme.